Wash the kale, strip the green leaves off the tough center stems, and tear leaves into large bite size pieces. You can compost the stems, or use them in smoothies.

In your blender or food processor, blend everything together except the kale.

In a large bowl, using your fingers, massage the cheese over the kale.

Arrange each coated kale leaf on the tray of your dehydrator - making sure it's well coated by painting on 'cheese" with your fingers and laying the leaf flat.

Sprinkle leaves with crushed red pepper flakes if you would like them to be spicy, or sprinkle a little more nooch, or a seasoning of your choice.

If you have extra sauce left over, use it over lightly steamed broccoli or other veggies. I use 4 heads of kale with this amount of cheese.